Chile-Cilantro Salmon

Tonight’s keto meal brings beloved Mexican flavors right to your kitchen. We top Mexican-spiced red chili quinoa with a tender chili-lime roasted salmon fillet. It comes with two sides: a mix of roasted cabbage and corn spiced with ancho chile and a garnish of cilantro, plus cumin-roasted yellow squash. On the side is an avocado mayo-based catalina sauce with our housemade ketchup for dipping or drizzling as you like.

These tender center-cut salmon fillets are as versatile as they are delicious. They’re seasoned with garlic, onion, sea salt, and black pepper, pan-seared, and then roasted to flaky perfection.